Description
Make quick, high-protein pancakes using cottage cheese as the base. This recipe yields fluffy pancakes without a strong eggy texture.
Ingredients
Scale
- 1 cup cottage cheese (full fat or low fat)
- 2 large eggs
- 1/4 cup all-purpose flour or oat flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- Cooking spray or butter for the griddle
Instructions
- Place the cottage cheese, eggs, flour, vanilla extract, baking powder, and salt into a blender.
- Blend on high speed until the mixture is completely smooth and creamy. This step removes texture from the cottage cheese curds.
- Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or butter.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
- Flip carefully and cook the second side until golden brown and cooked through.
- Serve immediately with your preferred toppings.
Notes
- For the fluffiest results, let the blended batter rest for 5 minutes before cooking.
- If you prefer a lower-carb version, substitute the flour with 1/4 cup almond flour.
- Adjust sweetness by adding a small amount of stevia or maple syrup to the blender if desired.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4
- Sodium: 350
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 20
- Cholesterol: 110